Yongtai Hibiscus Plum high-quality dried Yongtai Hibiscus Plums are finely processed through the procedures of "selecting fruits, shaking the green, spreading the sun, salting and roasting the plums".

1, selection :Selected from the protection of the range of 8 to 9 ripe hibiscus plum, selected out of the pest fruit, rotten fruit, remove leaves, fruit stalks and other miscellaneous

quality. The three levels of material processing, 1 level of single fruit weight > 38g, 2 level of single fruit weight 33g to 38g, 3 level of single fruit weight ≤ 33g.

2, shaking the green :Every hundred kilograms of Yongtai Hibiscus plum fresh fruit, add 80g of grass ash, using manual or mechanical shaking the green to the surface of the fruit to the uniform scratches,

And the skin of the fruit can be soft. . Juice and other impurities.

3, spreading sunshine: three times. The first sun

4, cleaning: with drinking water to wash the fruit surface to the fruit embryo volume reduction, the fruit color to reddish-brown can be put away for the first time curing; the second sun to the wrinkles

show that the color of the fruit to brown can be put away for the second time curing; the third sun to the wrinkles are fine and uniform, the skin black-brown, the water content of 28% to

33%, can be put away. p>33%, can be stored. If the processing period in the rain or sunshine can not meet the requirements of spreading sunshine, can be used to replace the baking method of spreading sunshine method.

5, pickled: the sun after the fruit embryo collection in the container, with fine salt pickling. The first pickling salt 0.8kg (per hundred kilograms of fresh fruit).

Second pickling with salt 0.5kg (per hundred kilograms of fresh fruit).

Yongtai dried plum history:

Yongtai has a long history of hibiscus plum cultivation, according to the "Yongtai County Records" records: Jiajing thirty-seven years (1558 AD) on the plum tree birth

peach, and remembered that there is a gooseberry, rougeberry, wheatberry, the only Lady Lee (hibiscus plum) good, it can be seen that there is at least more than 445 years of History. History

"Yongtai Hibiscus plum" is mainly planted in Yongtai Chengguan, Wutong, Songkou, Chixi and other towns.

Hibiscus plum, skin light green, flesh deep red, sweet and sour taste, superior quality; average single fruit weight 50 grams, ripe in July. Fuan Hibiscus Plum

has the characteristics of large grain, thick flesh, small nucleus, moderate sweetness and sourness, and non-sticky nucleus, etc. It can not only be freshly eaten, but is also the best candied fruit for export

materials.

Quality requirements:

1, sensory characteristics:

(1) color: brown or dark brown, shiny.

(2)Morphology:The meat is tender and full of tissue.

(3)Organization:Positive fruit, intact particles, surface wrinkles are fine, uniform and dry.

(4)Taste: sweet and sour taste, no sand teeth, retain the original fruit flavor, no foreign flavor.

(5) Impurity: no visible foreign impurities.

2, composition indicators: Physical and chemical indicators: 28% to 34% moisture, total sugar (as reducing sugar) 20% to 30%, total acid (as citric acid) 1.0% to

3.0%, salt (as Nacl): 3.0% to 7.0%.

3, safety requirements :Product safety indicators must be consistent with national regulations on similar products.